The Daiquiri Debate: Why I Still Use 1:1 Syrup

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Since stepping into the world of gastronomy and cocktails, I’ve realized something universal: no matter the country or city, there’s always one or two dedicated establishments favored by the hospitality crowd. These are the places we go to relax, vent, and let’s be honest talk shit about each other behind each other’s backs. This ritual usually unfolds on Saturdays and Sundays, when most bartenders have the following day off. (Except for the poor souls in hotel bars — they never stop working.)

My own gastro journey began in Copenhagen, Denmark, where two spots stood out as sacred ground for the industry folk:

• La Fontaine — a dope little jazz bodega with reasonable Fernet prices, good beer, and a solid back bar.

• Wessels Kro — a cozy pub serving great Danish beer, affordable Fernet, and unbeatable prices on Tequila Ocho.

I’d hit these bars about once a month — usually during salary week, when the hospitality crowd packed the place. It was the perfect setting to grab an ice-cold pint with colleagues after a brutal week, say hi to familiar faces, and mingle with other professionals from across the city.

As the beer flows and your watch mysteriously stops working, you lose all sense of time. You’re surrounded by bartenders talking about poor management, shitty working conditions, bad pay, and — inevitably — other bars. And almost every time, after enough Fernet, the conversation lands on something dumb like Daiquiri specs.

And once I share mine, the same question always follows: “Are you using 1:1 or 2:1 syrup?” My answer? Always 1:1.

I’ve had this debate more times than I’ve had hot dinners. And the arguments against me are always the same:

• “You add more dilution if you use 2:1.”

• “2:1 has a longer shelf life.”

• “Rich syrup (2:1) has higher viscosity, which gives a smoother mouthfeel.”

All valid points. Strong arguments, even. But if you’ve made it this far, I’m impressed — because now comes my defense. No science. No citations. Just pure experience behind the stick.

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Classic Daiquiri

Let’s compare two specs of the same drink and lets jump to my non fact based defense

Daiquiri A (2:1)

6cl White Rum

3cl Fresh Lime

1.5cl Rich Syrup

Shake, Fine Strain

Daiquiri B (1:1)

6cl White Rum

3cl Lime Juice

2.25cl Simple Syrup

Shake, Fine Strain

Pre-dilution, Daiquiri A clocks in at 10.5cl. Post-dilution (assuming 20%), it’s 12.6cl.Daiquiri B starts at 11.25cl and ends at 13.5cl. That’s a 7.14% volume difference.

Sounds wild, right? But visually, you wouldn’t notice a thing. Put both drinks side by side and do a blind taste test — you’d maybe guess right one out of three times. Maybe.

From my experience (and I’ve tested more Daiquiris than I’ve had hot meals), syrup never crosses my mind when tasting a drink at a bar. What does?

• Fresh vs. day-old lime juice

• Type of rum used

• Whether it’s fine strained or not (we’ll save that rant for another blog)

So does a 7% volume increase affect mouthfeel? I don’t think so. Science might disagree, but I’ll stick to my conspiracy theory.

Shelf Life: A Quick Word

If you’re making massive batches of syrup to last a month, my advice is: chill. Save some space. It’s easy and quick to make. I usually prep syrup weekly, remaking it before the weekend rush.

If you’re not a home bartender, shelf life shouldn’t be a concern. But if it is, then sure — Rich Syrup is your friend.

Final Thoughts: Syrup Is Personal

I don’t think there’s a right or wrong syrup. It’s all preference, and I respect all syrup users — no matter what they use.

Bartending is about flavor and feel, and that’s subjective. Some folks like their sours sweeter, others prefer boozier specs. That’s the beauty of it. Through preference, we discover unique takes and recipes. It’s exciting to explore.

This game is one big learning curve, and we can all learn from each other — no matter our level. My only advice: if you’re a professional barkeeper, know how to adjust your specs to the syrup you’re working with. You never know what bar you’ll end up in, so stay ready.

Thanks for reading. We can continue the fight in the comments. Ehh its just my opinion that all.

This simple tool helps you to adjust your sugar recipes from one syrup to another syrup.